Menu

Chef and owner Paul Cooper employs genuine paddock to plate practices with most meats delivered to his kitchen arriving as a whole beast destined to be used in its entirety. Nothing is wasted and everything is respected. Ethical and sustainable growing and raising practices form the very heart of everything you eat at Bishop Sessa.

Here is what the leading restaurant guides have to say about Paul Cooper’s food:

“Expect the unexpected on a menu that marries creativity with refined technique” Sydney Morning Herald Good Food Guide 2016

The Bishop Sessa wine list is assembled by Erez Gordon with a very strong bias toward variety and opportunity. With over 30 wines served by the glass and almost 200 on the list there are wines you know, wines you’ve never heard of and wines you’ve always wanted to try. The Bishop Sessa wine list was awarded 2 Goblets in the 2017 Gourmet Traveller Wine List Awards.

The best value early week dining in Sydney

Offered all day Tuesday & Wednesday as well as Saturday lunchtime the Menu 49 concept is simple. Order any 3 courses from our regular a la carte menu (entree/main course/dessert) for only $49 per person.